Foodservice Equipment Reports

NRA Releases Advice-Filled Sustainability Report

A new report from the National Restaurant Association’s Conserve sustainability program focuses on sustainability best practices for the foodservice industry to help operators save money, improve the environment and please customers and employees.

The report, “Spotlight on Sustainability: Expert Tips from NRA Show 2014,” features tips, trends and real-world advice from industry experts who appeared at May’s NRA Show.

Information culled from eight environmentally focused education sessions at the 2014 NRA Show forms the basis for the report. It also features input from chains including Starbucks and White Castle, as well as Dan Simons, Farmers Restaurant Group; Christy Cook, Sodexo Inc.; environmentalist and Ted’s Montana Grill co-owner Laura Turner Seydel; and Tim Trefzer, Georgia World Congress Center Authority.

“The advice and tips offered by our sustainability experts will give restaurateurs more access to information that will help improve profitability while protecting the communities in which they serve,” said Laura Abshire, the NRA’s director of sustainability policy.

The report is available for free download here.

Additionally, the Conserve program has also released Bright Ideas, its free subscription-only sustainability newsletter, which offers operators tips and tools on eco-friendly practices that save money and resources and help protect the environment. Sign up here to subscribe.
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